PRACTICAL  EXPERIENCE 


IX  THE 


WINE  AND  LIQUOR  BUSINESS, 


PrHLISIIKI)  AS  MANUSCRIPT 


fe btoitrir  Jflont,  £.  (f 

t  »  i 


SAN  FRANCISCO, 


University  of  California  •  Berkeley 

THE  PETER  AND  ROSELL  HARVEY 

MEMORIAL  FUND 


1 


PRACTICAL  EXPERIENCE 


THE 


WINE  AND  LIQUOR  BUSINESS, 


PUBLISHED  AS  MANUSCRIPT 


KV       '  * 


p bra,      .      . 


SAN  FRANCISCO, 
1867. 


^unn^ 


Only  now  it  is  possible  for  me,  to  redeem  my  word  to  my  dear  and 
respected  patrons  and  friends,  to  publish  a  small  book  about  the 
Wine  and  Liquor  Business. 

The  cause  of  this  delay  is  an  extended  trip  through  all  the  principal 
Wine  Countries  of  California,  and  especially  my  stay  at  Tule  River 
near  Visalia,  lasting  over  two  months,  during  which  time  I  had  an 
opportunity  to  make  several  experiments  in  the  Wine  as  well  as  in  the 
Liquor  Business. 

I  have  made  this  book  as  small  as  possible,  but  I  flatter  myself, 
that  everybody  will  find  therein  all  that  is  required.  All  my  specifi- 
cations and  receipts  haVe  their  foundation  on  my  own  personal  ex- 
periments and  trials,  and  not  a  single  one  is  copied  from  any  other  book. 

Already  in  my  fourteenth  year  of  age  I  learned  the  Wine  and 
Liquor  Business  thoroughly  in  Italy  and  since  that  time  (16  years)  I 
have  always  strived  to  perfect  myself  in  it. 

About  the  fabrication  of  wine  I  have  but  few  remarks,  believing 
the  gentlemen  wine  growers  have  had  practice  enough  themselves. 
Other  means  and  remedies  I  believe  to  have  given  enough,  to  satisfy 
everybody. 

About  Destination.  Rectification,  etc.,  is  certainly  said  enough, 
also  about  the  Fabrication  of  Liquors  from  Spirit. 

Finally  I  entreat  my  much  respected  friends  and  patrons,  to  read 
all  of  this  little  book,  before  they  give  their  verdict  about  it,  and  then 
to  be  as  lenient  as  possible. 

Most  respectfully 

Your 

EDWARD  FLORA,  C.  C. 


Spirit. 

All  spirit  used  for  the  manufacture  of  liquors  must  be  denned  or 
rectified  and  all  receipts  following  in  this  work  are  calculated  to  contain 
spirit  of  90  to  95  per  cent,  so  that  if  any  one  wishes  to  use  spirit  of  any 
other  degrees,  he  will  have  to  make  his  calculations  accordingly  ;  to 
give  any  certain  rule  for  it  is  not  necessary. 

Before  using  any  spirit  it  will  be  best  to  try  it  first  by  mixing  | 
spirit  with  f  water;  if  this  reduced  liquid  is  white  and  clear,  the  spirit 
is  good,  if  it  is  getting  a  bluish  hue,  it  is  not  good  and  must  be  rectified 
before  using,  which  is  easily  done  in  the  following  simple  way  : 

Rectification  or  Clearing  of  Spirit. 

In  a  fourty  gallon  barrel  insert  a  false  bottom  transfixed  with  holes, 
about  four  inches  above  the  real  one,  cover  the    same    by    a    piece    of 
flannel  and  above  it  put  the  following  ingredients  : 
1 — 10  Ib  of  bones,  burnt  white  and  crushed, 

2 —  1  tb  of  germ  an  magnesia, 

3 —  |  Ib  of  common  salt, 

4 —  J  fb  of  common  potash, 

all  mixed  and  covered  by  another  piece  of  flannel ;  spread  15  Ib  of  sand, 
washed  very  clean,  on  top  and  cover  again  by  a  piece  of  flannel. 

The  foregoing  is  calculated  to  rectify  100  gallons  of  spirit ;  after 
running  through  that  quantity  the  ingredients  have  to  be  renewed. 

The  faucet  ought  to  be  placed  immediately  on  the  real  bottom,  to 
enable  the  spirit  to  run  out  easy  without  shaking  or  moving  the  barrel. 

The  first  3  or  4  gallons  running  out  of  the  rectifier  are  generally 
not  very  clear  and  ought  to  be  put  back  again. 

To  save  the  strength  ol  the  spirit  as  much  as  possible,  cover  the 
rectifier  after  filling  by  a  heavy  woolen  blanket. 


—   6   — 

ATKR    prepared  for  the  first  division  of  liquors  : 
Take  30  gallons  of  clear,  cold  water, 

10       "         "  water  warmed  to  115°  Fahrenheit, 
1  Ib  crushed  gum  arabic, 
1  Ib  white  oak  bark  (ground), 
J  fb  slippery  elm  (do.) 

Mix  it  all  up,  allow  it  to  stand  for  24  hour;*  nn<l  use  only  the  clear- 
part  of  it. 

All  liquors  prepared  with  the  above  water  do  not  need  to  be  tiltred  , 
Any  "P"  standing  after  "water"  signifies  prepared  water  through- 
out this  work. 

Brandy  ord.  American. 

20  gallons  spirit, 
7  ounce  spirit  nitric, 

1  "      oil  of  wintergrnen. 
t                                1       "      acetic  ether, 

2  "      common  salt. 
20  gallons  of  water  P. 

The  color  is  made  not  too  dark  from  burned  sugar.  See  :  "Caramel 
an  colors  for  liquors/'       (Saleable  within  three  days  alter  fabrication.) 

California  Brandy,  made  of  grapes. 

20  gallons  of  spirit, 
2  ounces  of  spirit  nitric, 
2       "  laurel  water, 

1  "  acetic  ether, 

2  "  butiric  ether, 

1  "  oil  of  cognac. 
5  drops  oil  of  cinnamon. 
5      "       "    "  cloves, 

10      "      extract  of  vanille, 

2  ounces  of  common  salt, 
20  gallons  of  water  P. 

Color  the  same  as  the  last. 


French  Cognac  No.  1 

20  gallons  of  spirit, 

1  ounce  spirit  nitric, 

2  "      laurel  water, 

1  "      acuttc  ether, 

2  "      butiric  ether, 

1  u      oil  of  cognac;, 

5  drops  oil  of  cinnamon, 
5   •   "      oil  of  cloves, 
]  0       "      extract  of  vanille, 

2  ounces  of  common  salt, 
20  gallons  of  water  P. 

Color  pretty  flark  with  Caramel. 

French  Cognac  No.  2, 

20  gallons  of  spirit, 
20       "         "  water  P. 
2  ib  of  crushed  white  sugar, 
2  ounces  of  terra  japonic*, 
1       "         "  butyric  ether, 

1  "         "  spirit  nitric, 

^      "         "  oil  of  cognac. 
Color  as  the  last. 

French  Cognac  No  3. 

20  gallons  of  spirit, 
20       "         "  water  P, 

2  Ib  of  crushed  white  sugur. 
1  ounce  acethic  ether, 

J      "      oil  of  cognac, 
Boil  in  one  gallon  of  water  : 

\  ounce  of  saffron, 
4      "       "  black  tea, 
and  mix  it  al  1  together. 

Color  at*  the 


Whisky  ord. 

20  gallons  of  spirit, 
20       "        "  water  P, 

^  ounce  oil  of  cinnamon, 

I      "        "    "  cloves, 

1       "      spirit  nitric. 
Color  very  lightly  with  caramel. 

Whisky,  old  Bourbon, 

20  gallons  of  water  P; 
20        "        "  spirit, 

4  Ib  barley  roasted  like  coffee, 

}  ounce  oil  of  cinnamon, 

J      "       «    "  cloves, 

1      «       «    «  bergamot, 

1      "       "    "  bourbon, 

1  "      spirit  nitric, 

2  "      gum  arabic. 
Color  the  same  as  the  last. 

Rye  Whisky. 

20  gallons  of  spirit, 
20       "         "  water  P, 

J  ounce  oil  of  wintergruen, 

|      "       "    "  cinnamon, 

J      "       "    "  cloves, 

4  Ib  rye  roasted  like  coffee. 
Color  the  same  as  last. 

Korn  Whisky. 

20  gallons  of  spirit, 
20  "  "         "    water  P, 

4  Ib  of  Indian  Corn   boiled  soil   in   one  gallon   of 
water  and  mashed, 

J  ounce  extract  of  vanille, 

3  gallons  of  good  old  whisky. 
Color  the  same  as  last. 


Preparation  of  water  for  the  2d  division  of 

Liquors. 

Take  20  gallons  of  clear,  cold  water, 

0  "         "  water  warmed  to  315°  Fahrenheit, 

1  ft  gum  arabic, 

5  tb  white  sugar; 
mix  and  use  the  same  as  mentioned  in  the  first  division. 

Gin  ord. 

1 0  gallons  of  spirit, 

I  ounce  of  oil  of  juniper, 

\       "      "    "     "  cinnamon, 

i       "      "    "     "  cloves, 

3       "      "  gum  arabic, 
10  gallons  of  water  P. 


Holland  Gin,  fine, 

JO  gallons  of  spirit, 
.^  ounce  of  oil  of  juniper, 
J       "       "    "    "  cinnamon, 
i       «       u    u     «  doves, 
3     .  "        '*  gum  arabic, 
-   10  jrallons  of  water  I*. 
Xo  color. 

Old  Tom. 

10  gallons  of  spirit, 
\  ounce  of  oil  of  juniper, 
•  .',      "  *   '•     "    "  bergamot, 

1         a         u       a      «  {.|()VCS, 

i      "      "     u    "  cinnamon, 
10  drops  of  oil  of  roses, 
3  ounces  gum  arabic, 
10  Callous  of  water  P. 


—    10    - 

Anisadcx 

10  gallons  of  spirit. 
I  ounce  oil  of  anise. 
20  drops  oil  of  cinnamon.. 
10      a      "     "  doves, 
12  gallons  of  water  P, 
3  ft»  white  sugar. 
Anisado  is  here  generally  white,  but  in  (.Tcnnauy    colored 

Kuemmel. 

10  gallons  of  spirit, 

1  ounce  oil  of  kueminol,  (c&riiwuy?) 

20  drops  extract  of  vanille, 

14  gallons  of  water  P, 

3  Ib  white  sugar, 

4  ounces  gum  arabie. 
No  color*. 

Apple  Brandy. 

10  gallons  of  spirit, 

1  ounce  laurel  water, 

3  Ib  well  dried  and  strong  roasted 
1 0  gallons  of  water  P. 

Peach  Brandy. 

10  gallons  of  spirit, 

J  ounce  of  oil  of  bitter  almond?. 

4  Ib  well  dried  and  strong  roasted 
12  gallons  of  water  P, 

2  ounces  gum  arabic. 
No  color. 

Kirsch-Wasser. 

10  gallons  of  spirit, 

1  ounce  of  oil  of  bitter  almonds. 

\      "      extract  of  vanillo, 

3  "      gum  arabic, 

1 0  gallons  of  water  P. 
No  color. 


—  n  —  - 
Enzian  Brandy. 

10  gallons  of  spirit, 

4  ounces  radix  geriziana  (out  in  small  pieces,) 

'•>      u       gum  arabic, 

10  gallons  of  water  I*. 

Zwetschgenwasser,  or  Slivowitz. 

10  gallons  of  water  P, 
JO       "         *'  spirit, 

~2  nS  of  Zwetschgen  w»>!l  dried  an- 1  pun-led  fine, 
J    miice  of  laurel  water, 
I       k*      "  oil  of  bitter  almonds. 
Colored  liglitly  with  caramel. 

All  natural  substances,  as  barley  or  rye  in  whisky,  apples,  peaches, 
genxian,  Kwetecligen,  <!'«•.,  Jto.,  in  their  respect ive  brandies  ought  to  be 
kept  at  least  from  one  to  two  weeks  in  the  burrel,  before  using  the  liquor. 

Sugar  Water  for  the  3d  Division  of  Liquo  rs 

VJO  gallons  cold  clear  water, 
5      "         water  warmed  to  IIo°  Fa.hrenheit, 
:!0  ft>  white  and  clean  sugar. 

J  lb  gum  arabic, 
mix  and  use  the  same  as  mentioned  in  the  first  division. 

H.  Bitters. 

5  gallons  of  spirit, 
7        "        "  sugar  water, 
ttoii  in  one  gallon  of  water  J  of  an  hour: 
1  ounce  cahnus  roots, 


2 

K 

liquorice  wood. 

1 

M 

sasafras. 

J 

ii 

aloe, 

4 

(i 

coriander, 

3 

U 

cinnamon, 

3 

u 

cloves, 

i 

M 

vanille, 

1 

M 

orange  peel  ; 

filter  it  well  and  mix  with  the  above.    Color  as  agreable  with  caramel. 


—    12    — 

D.  Bitters. 

5  gallons  of  spirit, 

J  ounce  oil  of  juniper, 

6  gallons  of  sugar  water  P. 
Boil  in  OIK-  gallon  of  water  J  of  an  hour: 

1  ounce  quassia, 

1  "  calmus, 

1  "  sasafras, 

1  "  wermuth, 

1  "  absy  nthe, 

2  "  cinnamon, 
1  "  cloves  ; 

filter  \vcll  with  the  above  11  gallons  and  color  pretty  brown. 

Italian  Bitters. 

5  gallons  of  spirit, 

i  ounce  oil  of  cinnamon, 

I-      "       "     "  cloves, 

i       "       ".    "  orange,,       . 

6  gallons  of  sugar  water  P. 
Uoil  in  one  gallon  of  water.  J  of  an  hour: 

1  ounce  radix  Genziana, 
1       "      calmus, 
1       "      bark  of  sasafras, 
filter  and  mix  with  the  above. 

Color  strong  orange  yellow  with  caramel. 

.  N.  B.  This,  kind  of  bitters  I  used  to  manufacture  here  in  San 
Francisco  and  sold  a  great  quantity  of  it,  a  fact  Tamable  to  prove  with 
most  of  the  principal  saloon  keepers  in  the  city. 

St.  Bitters. 

ESPECIALLY  FOR  COCKTAILS. 

5  gallons  of  spirit, 

7  "  ,      "  sugar  water  P, 
4       "      gum  arabic. 

Uoil  in  one  gallon  of  water  |  of  one  hour: 
4  ounces  of  orange  peel, 
1       "        "  calmus, 
1       "         "  radix  gen/iana, 
\  lb  red-saunders, 
4  ounces  of  cinnamon, 

3  "         "cloves, 

1       "         '"  quassia ; 
ii)j.i».»-  :oul  mix  with  the  above.     Color  verv  dark  \vith  caramel. 


—    13    — 

Brandy  Bitters. 

10  gallons  California  brandy  ;tt  -M>  pro  cent, 

4  "         sugar  water  P, 
|  ounce  oil  of  bergamot, 

|  extract  of  vanillo. 

Boil  in  halt1  a  gallon  of  water  for  J  of  an  hour: 
3  ounces  of  orange  peel, 
1        "        "     calm  us, 
i       "        aloe, 
filter,  MU\  with  the  above  and  color  with  caramel. 

Wine  Bitters. 

20  gallons  01  California  white  wine  (well  fermented) 

5  gallons  of  alcohohol  90  to  95°. 
l>oil  in  one  gallon  of  water  J-  of  an  hour: 

1  ib  orange  peel, 
\  Ib  lemon  peel, 

2  ounces  of  calmus, 


1  "          u  lUiubarb, 
1:lt<  r  mix  and  color  slightly  with  caramel. 

Wermuth. 

10  gallons  of  red  wine  (well  fermented), 
5  "  sugar  water  P, 

4  "  spirit. 

Boil  in  one  gallon  of  water  \  of  an  hour: 

2  ounces  wermuth, 

3  "        Peruvian  bnrk, 
1       "        rhubai'l), 

1       "        pepiHTinint.  leaves, 
:}       "        sas;»fras, 
filter  and  mix  with  the  above. 

There  are  a  grat  many  other  bitters,  beside  those  named  here,  but 
th«">e  are  the  best  f  all  others  depend  on  the  same  principle  and  are  very 
<:asil\  ?nad;:.  Many  bitters  manufactured  here  and  prained  upantonit**, 


—    14    — 

etc.,  are  not  worth  the  labels  on  the  bottles,  therefore,  1  will  not 
enumerate  any  more. 

The  reason,  that  I  named  several  bitters  only  by  the  first  letter,  is. 
that  certain  gentlemen,  which  claim  them  as  their  own,  cannot,  get  any 
hold  on  me. 

Professor  Liebig  in  Munich  (Bavaria)  acknowledges  the  Italian 
Bitters  (the  recept  of  which  1  gave)  as  the  best  in  the  world ;  other 
eminent  men  are  of  a  different  opinion,  so  let  everybody  have  his  way 
and  select  that  which  suits  him  best. 

To  make  these  from  wine  manufactured  liquors  very  clear  and  to 
beautify  them  greatly,  use  the  same  treatment  as  with  wine  (see  :  Olari- 
fical  ion  of  wine. 

Hunter's  Cordial. 

(Jagd-Trank.) 

5  gallons  of  spirit, 

5  "         "  sugar  water  P, 

\  ounce  oil  of  peppermint, 
L      «       «    u  auesi^ 

\       "        "    "  lemon, 
1'oil  in  a  gallon  of  water: 

•'i  ounces  of  coriander, 
I        "        "  calmns, 
-2       "        "  absynthe, 
•2       ''        "  wermuth, 

filter,  mix  rind  color  slightly  brown. 

Weichselgeist. 

0  gallons  of  spirit, 

1  ounces  of  oil  of  bitter  almonds. 
8  ounces  juice  of  alcermes, 

1  gallon  tine  syrup, 

6  "        sugar  water  P, 

filter,  mix  and  color  slightly  red  (wine  color). 

Schweizer  Burgomeisterlein. 

5  gallons  of  spirit, 
1  ounce  oil  of  anesi. 
1       «       «    «  knemmel  (caraway). 
5       "       "    "  sugar  water  P. 
Hoil  in  one  gallon  of  water,  i  of  one  hour: 

4  ounces  of  wermuth  (worm  wood), 

filter  and  mix.     No  color. 


—    15    — 

Anesone  di  Brescia. 

5  gallons  of  spirit, 
1  ounce  oil  of  anesi  (anise), 
5  drops  of  cinnamon, 
5  Ib  of  white  sugar, 
5  gallons  of  sugar  water  P. 
Filter  and  mix.     No  color. 

Rost  Absynthe. 

0  gallons  of  spirit, 

|  ounce  of  oil  of  anise, 
5  gallons  of  sugar  water  P. 
Boil  in  }  gallon  of  water: 

1  ounce  of  herba  absynthia, 
filter  and  mix.      No  color. 

Curacao. 

5  gallons  of  spirit, 
i  ounce  oil  of  orange, 
5  drops  oil  of  bitter  almonds, 
5       "      extract  of  vanille, 
10  Ib  white1  sugar, 
5  gallons  suLi'arwater  P, 
filter,  mix  and  color  slightly  yejlow  (see:  li<juor  color.) 

Sugar  Water  for  the  fourth  Division  of 
Liquors. 

20  gallons  of  clear  cold  water, 
7        kk       water  warmed  to  1  15°    Fahrenheit, 
50  }b  of  clean  white  sugar. 
I  Ib  gum  arable, 
mix  jind  use  the  same  as  for  the  other  divisions. 

N.  B.  The  following  liquors  are  called  in  Italy  "Kosoglios"  and 
in  France  H-ordinls."  For  all  these  use  the  same  amount  of* spirit  and 
sugar  water: 

o  gallons  of  spirit.  90  to  95°, 
7       "          "'  sugar  water  P. 

Henceforth  I  will  only  <z;ive  therefore  the  name  and  quantity  of 
the  different  oils  and  essences  belonging  to  the  mixture  of  each. 


—    10    — 

Anise. 

\  ounce  of  oil  of  anise, 

5  drops  "    "    "    cinnamon, 

3  drops  "    "     "    cloves.  (Color  yellow.) 

Cloves. 

I  ounces  of  oil  of  cloves, 

n  drops  of  roses.  (Color  yellow.) 

Cinnamon. 

{,  ounce  of  oil  af  cinnamon.  (No  color.) 

Lemon. 

\  ounce  of  oil  of  lemon  (Color  lemon  yellow). 

Orange. 

.>  ounce  of  oil  of  orange  (color  orange  yellow). 

Vanille. 

i  ounce  extract  of  vanille  (color  brown.) 

Bergamot. 

I  ounces  of  bergamot  (color  light  yellow.) 

Rose. 

20  drops  of  oil  of  rose  (rose  color). 

Weichsel. 

^  ounce  of  oil  of  bitter  almonds. 

3       "       of  juice  of  alcerine  (color  red.) 

Bitter  Almonds. 

I  ounce  of  oil  of  bitter  almonds  (no  color). 

Peppermint. 

\  ounce  of  oil  of  pepermint  (no  color). 

Calamus. 

1  ounce  extract  of  calamus,  or 

ounces  of  roots  of  calamus  boiled  in  }  gallon  of  water  i  of  one  hour. 

(No  color.) 

Kuemmel. 

^  ounce  oil  of  Kuemmel  (caraway).     No  color. 


Gold  Water. 

I  ounce  oil  of  orange, 
{      "       "     "  bitter  almonds, 
20  drops  of  extract  of  vanille.  (No  color.) 
In  evrry  bottle  put:  a  gold  leaf. 

Silver  Water. 

\  ounce  oil  of  lemon, 
\       "       "    "  bergamot.  (No  color.) 
In  f\v;y  boill"  put  a  silver  leaf. 

Aqua  di  Bella  Donna. 

1  ounce  of  oil  of  cloves, 

i       u       u   «    a  |)jtj.er  almond*, 

•"»  drops  of  extract  of  vanille, 
10     "      *'  oil  of  crm.-mion, 
.">       "      "    "    "  pej>pet4mint. 
(.'olor  yellow  very  slightly. 

Late  di  Vechia. 

\  ounce  of  butyric  ether, 
I       "       "  oil  of  cinnamon. 


a     «     u 


£       "       u    "    "  orange.  (No  color.) 

Peach 

k  ounce  oil  of  bitter  almonds, 
5  drops    "    "    rose.      (No  color.) 

Raspberry. 

5  th  of  juice  of  raspberry, 
^  ounce  oil  of  cinnamon, 

\       "       "     "  cloves.    (Color  line  red.) 

Cacao. 

^  ounce  butter  of  cacao.  (No  color.) 

Sugar  Water  for  the  fifth  Division  of  Liquors. 

10  gallons  of  clear  cold  water, 

10         "       "  water  warmed  to  115°   Fahrenheit, 

140  tb  of  clean  white  sugar. 

2  fb  of  Cfiun  arabio. 


—    18    — 

Punches. 

These  kinds  of  liquors  came  in  vogue  lately,  especially  as  a  "hot 
drink"  in  winter  and  a  "cold  drink"  with  ice  in  summer. 

Since  all  these  drinks  are  mixed  with  water,  they  require  to  be 
pretty  strong;  therefore  take  for  all  the  following  receipts  the  same 
amount  of  spirit  and  sugar  water: 

5  gallons  of  spirit, 
4       "          "  sugar  water  P, 
Sind  add  the  different  essences  and  oils  as  given. 

Lemon. 

\  ounce  of  oil  of  lemon. 

Orange. 

\  ounce  oil  of  orange. 

Cinnamon. 

I  ounce  of  oil  of  cinnamon. 

Cloves. 

I  ounce  of  oil  of  cloves. 

Rum. 

\  ounce  of  oil  of  Jamaica  Hum. 

Coffee. 

Take  |  tb  of  good  coffee  beans,  make  \  gall(oif  of  o-ood  strong eoflfefc, 
and  mix. 

Chocolate. 

I  ounce  of  butter  of  cacao, 
'20  drops  of  extract  of  vanille. 
10       "       "  oil  of  cinnamon, 
1 0       "       u    u    "  cloves. 


All  punches  ought  to  V>e  colored  very  dark  with  caramel,  about  the 
color  of  rum,  because  the  water  they  are  to  be  mixed  with,  reduces  the 
color  about  one  half. 


—    19   — 

DIFFERENT  RECEIPTS. 
Jamaica  Rum. 

0  gallons  of  spirit, 

4  "          "  water,  clear  and  cold, 

1  ounce  of  oil  of  .Tama/ca  Rum. 
Color  strong  with  caramel. 

New  England  Rum. 

5  gallons  of  spirit, 
5        "          "  water, 

}  ounce  of  butyric  ether, 

I       "       "  spirit  nitric.    (No  color.) 

Cherry  Ratafiato. 

5  gallons  of  spirit. 
•20  tb  sugar, 
'/O  ib  crushed  cherries, 
\     tb  cinnamon  ( whole), 
J     Ib  cloves, 
5     gallons  of  water  ; 
mix  well  and  keep  it  standing  tor  8  days;   then  filter. 

Nuss-Wasser  or  Walnut-Brandy. 

0  gallons  of  spirit, 

10  tb  or*green  walnuts  ijnarteivd. 
\     ft)  of  cinnamon. 

1  Ib  of  cloves, 

2  ounces  of  ground  nutmeg. 

Keep  it  standing  for  8  (lavs,  then  filter  and  and  reduce   with 

0  gallons  of  water,  and 

•JO  tb  of  tine  white  sugar.      (No  color.) 

WINES. 
Port  Wine. 

10  gallons  of  red  California  wine, 

10  ft>  of  China  sugar, 

1  gallons  of  spirit, 

i  ounce  of  oil  of  cinnamon, 
1       "       u     "  "  cloves. 

liurn  r>  ft)  of  \\hite  sugar  brown  and  dissol\<4  in   1  gallons  of  water. 
Color  red  with  malva  aboria. 


90     

Port  Wine  of  Red  Wine  Must. 

Boil  20  gallons  of  must  for  2  hours  ami  mix  with  * 

3  gallons  of  spirit, 

J  ounce  oil  of  cinnamon, 
|       "       "    "  cloves 

0  crallona  of  water. 

O 

Clear  it  like  red  wine. 

French  Claret. 

50  gallons  of  claret, 
5          "         "  water, 
^  tb  extract  of  oak  bark, 
|  lb  common  salt, 
20  gallons  of  water, 

4  "  spirit, 

Malaga  Wine. 

10  gallons  of  red  California   Wine. 

5  "          "   water, 
4          *4          "  spirit, 

1  0  lb  of  Miirar. 

Boil  in  I  gallon  of  water  and  I  gallon  ol*ciii*a,rtiel : 
4  fb  of  Malaga  raisinsy 

1  ounce  of  cinnamon, 
and  mix  with  the  rest. 

Muscat  Wine,  No.  1. 

120  to  140  gallons  California  white  wine. 
\  gallon  extract  of  nutmegs. 
To  make  this  extract,  take 

2  lb  of  crushed  nutmegs. 
1  gallon  of  spirit, 

arid  keep  it  standing  for  14  days. 

Muscat  Wine,  No.  2. 

Take  a  barrel,  burn  it  out  with  the  above  rxtraci..  the  SMIIM-  MS  you 
would  do  with  Bulphur,  and  fill  it  up  with  white  wine. 


Angelica  Wine. 

10  gallons  of  white  wine, 

1  "         "  spirit, 
10  Ib  of  white  sugar, 

|  ounce  extract  of  vanille, 

20  drops  oil  of  bergarriot, 

10  drops  oil  of  cinnamon, 

8  ounces  gum  amble. 

N.  B.  All  wines  used  to  these  diiterent  fabrications  oujjht  to  be 
well  fermented,  otherwise  the  production  will  not  l»e  clenr  and  able  to 
keep. 

Different  Receipts. 

It  often  happens  that  wines  at  the  second  fermentation  are  in- 
flicted with  a  sour  smell  of  the  linen  that  surrounds  the  cork  in  the 
bunghole.  In  such  a  case  said  linen  ought  to  be  washed  every  s  days 
in  good  brandy,  mixed  with  half  the  quantity  of'ertnmiel. 

In  case,  wines  work  to -strong  in  their  Mvond  fermentation,  they 
should  be  drawn  of. 

In  case,  red  or  white  wines  have  a  sour  smeil,  or  taste,  apply  to 
150  gallons:  7  pounds  of  white  sugar, 

4  pounds  of  crerman  magnesi.-j, 

2  pounds  of  burnt  lime, 
1  gallon  of  spirit. 

All  such  wines  as  these  ou^ht  to  be  used  MS  quick  ;is  possible, 
because  the  sourness  returns  genen.llv  in  three  or  six  months. 

To  stop  the  fermentation  in  wines,  take  to  150  gallons,  one  pound 
of  strong  roasted  lime  ;  to  i^et  the  same  put  the  lime  in  small  pieces  in 
a  pan  and  roast  the  same  for  one  and  a  half  hour  over  a  very  strong  fire. 

For  bad  taste  or  smell,  if  it  should  descent from  the  barrel,  try  the 
following  method  : 

Roast  Barley  like  coffee  and  put  the  same  in  a  long  fine  bag  through 
the  bunghole  into  the  barrel,  so  that  the  bag  touches  the  bottom  of 
the  same,  change  the  barley  every  24  hours  for  three  days  and  then 
draw  of  the  wine  in  another  clean"  barrel. 

Wine  Clearing. 

1)   For  white  wine  take  to  100  or  150  gallons  : 

5  ounces  burnt  alum, 

1  pound  of  chalk, 

2  eggs,  the  white  of  them, 
I  gallon  of  spirit, 

1  gallon  of  water, 


—    22    — 

mix  all  well  together,  put  it  in  the  barrel,  stir  it  up  svell  and  leave  it. 
stand — iu  three  days  the  wine  \vill  be  clear. 

2)  Dissolve  one  pound  pulverised  gum  arable  in  one-qurter  gallon 
of  spirit  and  put  it  in  100-150  gallons  of  wine,  it  will  elear  in  3  day* 
and  don't  need  to  be  drawn  off. 

;>)  This  method  is  likewise  good  and  very  cheap.  Boil  in  a  gallon 
of  water  5  pounds  of  wheat  for  one  hour,  filter  and  put  it  in  100-150 
gallons  of  wine,  stir  it  up  well  and  in  three  or  six  days  it  will  be  elear. 

Here,  I  wil1  yet  observe,  that  these  X  different  methods  do  no  harm 
whatsoever  to  the  wine  but  it  is  different  with  another  method,  fre- 
quently resorted  to  in  Los  Angeles,  namely : 

The  clearing  with  milk.  The  milk  forces  the  wine-substance  to 
the  bottom,  in  consequence  of  which  the  wine  will  loose  a  great  deal  of 
its  strength. 

Clearing  of  Redwine. 

1)  For  100-150  gallons  use: 

i  gallon  of  fresh  blood, 
J  pound  of  fish  scales, 
i  pound  of  salt, 
J  gallon  of  spirit, 

mix  it,  put  it  in  the  barrel  and  stir  it  up  well.  This  method  generally 
takes  8  days. 

2)   |  pound  of  gum  arable, 
\  pound  of  salt, 
i  gallon  of  spirit, 
mix  it  and  use  it  the  same  as  the  first. 

For  very  common  wine,  either  wite  or  red,  use  to  100-150  gallons  : 
4  pounds  of  fine  sand,  washed  very  clean  and  put  it  into  the  wine,  in 
about  14  days  it  will  clear  the  wine. 

This  method  is  especially  recommended  for  the  clearing  of  vinegar. 

Discoloring  of  Wines. 

Frequently  you  find  white  wines  with  a  light  red  color,  which, 
consequently  are  not  easy  saleable.  In  such  a  case,  mix  to  100-150 
.callontf  of  wine,  7  pounds  of  pulverised  coal  of  burnt  bones  and  leave  it 
in  there  for  36  hours,  then  filter  and  clear  it  with  gum  arable. 

This  recept  is  also  good  for  red  vinegar. 


23    

About  treating  Winebarrels. 

All  barrels  ought  to  be  well  cleaned  and  afterwards  burnt  out : 
the  charred  staves  never  hurt  the  wine. 

To  burn  the  barrels  for  white  wine  with  sulpher  may  be  very 
well  but  must  be  done  moderately. 

Sulpher  must  not  be  used  tor  barrels  destined  for  red  wine,  but 
good  spirit,  and  in  the  following  manner :  take  one-half  pint  of  spirit 
to  a  pipe  of  a  100-150  gallons,  ignite  it,  but  leave  the  bunghole  a  little 
open  so  as  to  give  the  spirit  a  chance  to  burn  and  to  be  safe  from  ex- 
plo-uon. 

If  you  do  not  use  the  fermentation-casks  any  longer  paint  them 
with  lime  and  leave  them  so  till  next  season.  Do  the  same  with  the 
wine  barrels. 

To  keep  worms  from  wine  barrels  take  : 
1  pound  of  linseed  oil, 

1  ounee  sugar  of  lead, 

4  ounces  of  salt, 

2  ounces  of  alum, 

boil  it  and  dissolve  any  kind  of  ground  color  in  it  and  paint  the  barrels 
with  it.  Lime  dissolved  in  water,  mixed  with  milk,  salt  and  a  little 
gluewatcr,  keeps  worms  also  from  barrels  if  painted  with. 

Vinegar. 

To  make  vinegar  out  of  wrine  it  is  necessary  to  thin  the  wine  so 
that  100  parts  contain  only  5  parts  of  spirit  ;  this  reduced  wine  put  in 
an  open  barrel  on  a  warm  place  ami  mix  the  following  sourdough  with 
it  for  100  gallons: 

5  pounds  of  flower, 
I  gallon  of  water, 

1  pound  af  mustard  powder, 

J  pound  of  cremor  tartary, 

J  pound  of  acetic  ether, 

mix  all  well  together  and  let  it  stand  till  it  is  quite  sour,  which,  in 
warm  wether,  will  be  in  8  or  14  days. 

In  the  same  way  you  can  make  good  vinegar  out  of  liquid  what 
accumulate?  in  all  liquor  saloons:  such  as  refuse  of  beer,  liquors,  wines 
and  the  water  iu  which  you  wash  the  glasses.  Another  way  to  make 
good  vinegar  i*  to  take  for  100  or  150  gallons  of  reduced  wine: 


—    24    — 

4       lund  bread. 


\  gallon  of  blowers  yeast, 
and  let  it  ferment  together. 

Distillery  andRectifying  of  California  Brandy. 

Al)out  the  fermentation,  I  will  only  say,  that  the  material  to  be 
distilled  must  have  neither  too  much  nor  too  little  of  it,  because  if  the 
same  is  too  sweet  it  will  produce  too  small  a  quantity  of  brandy,  but 
if  it  is  too  sour  the  quality  will  be  too  bad  because  it  contains  too 
much  acetic  ether. 

If  you  want  to  make  IJrandy  out  of  the  husk  of  grapes  you  ought 
always  add  some  sediment  of  wine,  so  that  the  contents  cannot:  burn, 
the.  kettle  ought  to  be  filled  up  as  full  as  possible.  As  soon  as  the 
brandy  commence*  to  run  out  the  fire  ought  to  be  slackened. 

The  first  run.  or  strong  brandy,  Tired  not  be  distilled  over  attain, 
if  it  contains  50  per  ce.nt  of  spirit,  but  all  what  has  less  than  50  per  cent 
must  be  kept  separate  and  distilled  over  again. 

If  you  want  an  extra  good  article  add  to  every  kettle  of  100-150 
gallons^  One-quarter  pound  of  pot;'.«*h  and  :J  pounds  of  burnt  bones.  These 
articles  have  the  qualify  to  draw  all  the  bad  oil  out  of  the  brandy. 

Tlie  rectifier  construct  the  samo  a*  stated  before,  but  pour  in  the 
following  ingredients : 

First  layer —  5  pounds  of  oak  lurk. 
2  pounds  slippery  dm 

Second  layer  -  50  pounds  of  clean  gravel, 
Thin!  layer— 3d  pounds  of  pulverised  hone  coal1*, 
Tnurth  layer  20  pounds  of  line  cut  straw. 

Put  a  piece  of  flannel  below  and  above  each  layer  the  same  as  with 
the.  rectifier  for  spirit. 

Before  you  put,  the  brandy  in  the  rectifier  add  to  every  50  gallons 
one-half  pound  of  salt  and  one  eigth  pound  of  potash.  A  rectifier  fixed 
up  as  stated  \\ill  do  tor  1000  or  2000  gallons,  after  which  it  must  be 
cleaned  and  filled  with  fresh  ingredients. 

If  brandy  has  got  a  M>ur  taste  take  for  every  100  gallons: 

5  pounds  of  common  burned  gypsum,  (ground), 
1  gallon  of  honev, 

put  it  in  the  barrel,  mix  it  well  and  leave  it  stand  for  8  days;  if  ii    is 
not  clear  then,  clear  it  with    one-half  pound  of  gum  arabic. 


-    25    - 

Gum  arable  is  always  good  for  any  kind  of  liquor  for  it  makes 
them  look  older. 

Here,  I  will  observe,  that  all  liquors  made  and  cleared  in  this 
manner  may  be  reduced  until  they  possess  very  little  strength,  without 
loosing  the  proof  which  comes  from  the  slippery  elm,  used  in  water  for 
reducing  liquors,  as  well  as  used  in  the  rectifier.  Always  use  prepared 
water  No.  1  to  reduce  liquors  with. 

If  liquors  have  a  bad  color  from  the  barrel  make  use  of  the  follow- 
ing method  in  clearing  or  discoloring :  take  for  50  gallons  one-eigth 
pound  of  potash  and  5  pound  pulverised  bone  coals  ;  let  it  stand  for  8 
days,  filter  and  clear  it  with  gum  arabic. 

Syrup. 

As  the  principle  rule  for  the  manufacturing  of  all  syrups  take : 
70  lb  white  sugar. 
10  gallons  of  water,  wanned  to  125-135°  Fabrenh. 

J  lb  of  gum  arabic, 
for  this  quantum  use  the  following  flavors: 

Lemon, 

1  ounce  oil  of  lemon  dropped  on  a  pound  of  sugar. 

Orange, 

1  ounce  oil  of  orange  dropped  on  a  pound  of  sugar. 

Raspberry, 

2  gallons  of  raspberry  juice. 

Gum, 

1  pound  of  gum  arabic. 

DIFFERENT  KINDS  OF  DRINKS. 
GOOD  BOTTLEBEER. 

Take  10  gallons  of  beer,  as  fresh  as  possible,  1  pound  of  whitf* 
sugar  and  3  gallons  of  lukewarm  water;  before  putting  the  beer  in 
battles,  rince  out  the  latter  with  a  little  rum, ;  after  filling  cork  them 
well,  tie  every  cork  well  and  lay  the  bottles  lenghtways  in  some  sand. 

Lemon  Beer. 

5  gallons  of  water, 

6  lemons,  cut  in  slices, 

3  ounces  juniper  berries, 

3  ounces  sambuco  (elder  flower), 

5  pounds  of  sugar. 

1  ounce  cremor  tartary, 

J  gallon  of  brewer's  yeast, 


cover  and  let  it  ferment  for  three  or  four  days,  then  filter    and    put    it 
in  bottles. 

Cider,  from  dried  apples. 

10  gallons  of  water, 

10  pounds  of  dried  apples, 

10  pounds  of  sugar, 

J  pound  of  juniper  berries, 

boil  all  together  about  two  or  two  and  a  half  hours,  filter  and  mix  it  in 
|m  gallons  of  cold  water. 

Cider,  from  fresh  apples. 

10  gallons  of  water, 

the  juice  pressed  out  of  80  pounds  of  apples, 

3  pounds  of  sugar, 

let  it  settle  in.  a  barrel  before   drawing  of,   else  it  will  leave  sediments 
behind. 

Lemonade. 

CHEAP,  AND  WELL  TASTING. 

10  gallons  of  water, 
3  pound  acid  ace  trie, 
J  gallon  of  spirit,  disolve  in  this, 
\  ounce  of  oil  of  lemon, 
1 5  pound  of  sugar, 
\  pound  of  cremor  tatary, 

mix  all  well  together  and  fill  it  in  bottles,   bind  the  cork  well  and  put 
the  bottles  lengthwise  in  sand. 

•     To  make  fresh  bottled  wine  old. 

In  France  they  put  the  fresh  bottled  wine  in  a  kettle,  full  of  water, 
heat  it  to  105°  Fahrenheit,  leave  them  in  there  five  minutes  take  them 
out  and  lay  them  in  the  sand. 

About  bottles. 

Any  bottles  used  for  beer,  wines  or  liquors,  must  be  perfectly 
clean  ;  the  best  plan  is  to  clean  them  with  coarse  sand  or  with  sawdust : 
it  is  very  dangerous  to  clean  them  with  shot,  because  if  any  stay  in  the 
bottles  you  are  liable  to  be  poisened  by  the  lead.  To  wash  bottles 
well,  put  a  hand  full  of  salt  in  the  water. 


—    27    — 

Wine  and  be  r  bottles  always  rinse  nut  with  a  little  brandy, 
which  dir-olves  all  watery  parts  left  therein  and  prevent*  the  beverage 
to  become  sour  or  unclean. 

Corks  must   always  be  taken  of  the  best  quality,  and  before  usin<>; 

*  1  »/  /  f^i 

put  them  in  lukewarm  water,  in  which  you  may  put  5  or  10  drops  ot 
clear  oil,  this  makes  the  corks  more  slippery  and  they  work  better 
in.  whether  driven  by  hand  or  machinery.  Always  lay  filled  bottles 
down  lengthwise,  so  that  the  cork  is  eovered  with  the  liquid. 

Wines  or  liquors,  which  put  on  a  little  sediment  yet,  should  be  set 
on  the  cork  so  that,  if  the.  latter  is  drawn  out  the  sediment  will  adhere 
to  it.  Tinfoil  !<>oks  very  well  on  bottles,  but  it  ought  always  to  be 
sealed  round  the  head  of  the  cork.. 

Lac's  for  sealing  bottles. 

Th"  principle,  parts  are  always: 

5  pounds  of  burgund  rosin, 

3  pounds  of  ground  chalk, 
]  pound  of  linseed  oil, 

\  pound  of  wax, 
boil  all  together  on  a  small  fire  and  add  the  following  color*  : 

LIGHT   RED. 
1  pound  of  red  lead. 

FINE  RED. 

4  ounces  of  cinabar. 

GREEN. 
1  pound  of  imperial  green. 

BLUE. 
*  pound  of  ultramarin. 

YELLOW. 
1  pound  of  crome  yellow. 

BLACK. 
\  pound  of  lampblack, 

WHITE. 
U  pound  of  pulverised  white  lead. 

BRONZE. 

\  pound  of  bronze  powder, 
\  pound  of  cromc  yellow. 


—    28 


Glue  for  .labels  and  tinfoil. 

1  pound  of  gum  arable, 
I  gallon  of  water. 

Cheap  Glue  or  Paste, 

1  pound  of  starch,  disolved  in  cold  water  and  after- 
wards boiled. 

Ink  for  marking  bottles  or  boxes. 

2  pounds  of  log- wood, 

1  pound  of  vitriol  of  copper, 

I  pound  of  vitriol  of  ironJB 

1  pound  of  crushed  gall-nuts, 

i  pound  of  gum  arable, 

1  pound  of  sugar, 

|  gallon  of  vinegar. 

1  gallon  of  water, 

mix  and  leave  it  stand  14  days,   when  the  inK  will  be  good.     This  ink 
is  very  good  too  for  writing  purposes. 

Dissolution  of  all  ethereal  oils. 

Put  in  a  champagne  bottle  1  gallon  of  spirit,  add  to  it  the  oil  given 
in  the  different  recepts  and  shake  the  bottle  so  long  before  a  fire  until 
the  spirit  takes  its  natural  color  again;  or  if  you  have  warm  water 
handy  put  the  bottle  in  that. 

At  the  first  treatment  you  ought  to  be  very  carvful  that  no  spirit 
is  left  on  the  outside  of  the  bottle.  Likewise,  never  set  the  bottle  on  a 
«tove  or  near  the  fire  because  an  explosion  may  happen  and  the  spirit 
ignite,  which  never  can  happen  in  your  hands,  a*  the  bottle  always 
can  stand  as  much  heat  as  your  hands. 

Color  for  the  different  liquors. 

YELLOW. 

Put  ^  ounce  of  saffron  (whole)  in  J  gallon  of  warm  water  and  rub 
it  in  pieces  with  your  hands. 

YELLOW   BROWN 

Put  5  pounds  of  sugar  (white)  in  a  pan,  capable  of  holding  3 
gallons,  and  burn  in  the  same  quite  black-brown,  afterwards  thin  it 
with  one  gallon  of  warm  water. 


—    29    — 

RED. 

1)  Boil  one  quarter  of  a  pound  of  cochineal  for  one  hour  in  one 
and  a  half  gallon  of  water. 

2)  Boil  in  one  gallon  of  water,  for  one  hour,  one  pound  of  sandal 
wood  and  one  ounce  of  alum. 

WINE  COLOR. 

1)  Mix  the  juice  of  elder  berries  with  one-eight  part  of  spirit. 

2)  Boil  in  one  quarter  of  a  gallon  of  water  one  and  a  half  pound  of 
rnalva  aboria. 

All  these  colors  can  only  be  preserved  by  mixing  them  with  one- 
eight  part  of  spirit. 

If  you  wish  to  give  more  strength  to  your  liquors  use  for  fifty 
gallons  the  following: 

1)  Boil    in    2    gallons    of  water    five     pound*  of    ground    black 
pepper. 

2)  Boil  in  two  gallons  of  water  two  pounds  of  red  pepper  and  one 
pound  of  grain  of  paradise. 

Both  of  these  receipts  are  very  good. 

Wine-Cellar. 

The  assertion,  that  wine  could  be  kept  n,s  good  in  a  ronnnon 
wooden  building  as  in  a  cellar  is  a  clear  nonsense-  in  my  opinion, 
because  in  a  dry  cellar  with  even  temperature  it  is  bound  to  keep 
better  and  longer. 

The  depth,  of  a  wine-cellar  depends  on  the  ground  and  other 
circumstances.  If  you  should  discover  water  at  the  depth  of  6 
or  7  feet  the  cellar  ought  not  to  be  laid  deeper  than  ;*  or  4  feet.  The 
walls  on  the  sides  should  be  made  of  dry  stones  as  high  as  the  ground 
goes,  but  above  the  ground  they  should  be  made  of  a  double  board 
wall,  the  interval  to  be  filled  up  with  straw  for  the  roof  straw  is  like- 
wise the  best,  because  it  keeps  the  temperation  <>wn  and  proportional. 
There  ought  to  be  at  least  four  air-holes  in  a  good  cellar;  as  near  to  tin- 
bottom  as  possible,  but  they  should  not  go  exactly  straight  up  but  run 
parallel  with  the  ground  and  in  the  ground  about  :*  or  4  feet. 

The  barrels  in  the  cellar  ought  to  be  kept  clean  inside  and  <mi>id«- 
and  the  hoops  painted  occasionally,  for  which  the  following  is  the  be>t 
as  it  keeps  away  the  rust  best  and  longest  : 


Boil  together  1  pound  of  Linseed  oil, 
4  ounces  of  hogs  lard, 
4  ounces  oil  of  olive, 
2  ounces  of  sugar. 

If  you  want  to  ship  the  wine  across  the  sea,  and  double  barrels  are 
too  dear  for  you,  make  use  of  the  following  method : 

Wind  around  the  barrels  straw  ropes  and  keep  them  in  their 
places  with  5  or  6  thin  pieces  of  wood  and  two  iron  hoops  ;  on  the 
bottom  sides  put  straw  as  well  arid  cover  it  with  linen.  This  manner 
of  packing  is  cheap  and  very  good  because  the  straw  keeps  the  wine 
in  even  temperature. 

Something  about  the  manufacturing  of  com- 
mon wine. 

Good  red  wine  you  may  make  in  the  following  simple  manner: 
Take  fresh,  healthy  grapes  and  pick  out  the  stalks  very  carefully, 
mash  the  clean  berries  in  a  barrel  or  tub  and  let  them  ferment  in  it,  the 
same  commences  generally  in  48  hours  if  the  temperature  is  from 
about  80  to  90°  Fahrenheit,  After  5  or  6  days,  when  the  fermentation 
is  over,  draw  of  the  wine  in  a  barrel  at  the  bung-hole  of  which  is  applied 
an  air-tube 

N.  B.  This  kind  of  wine  I  made  frequently  at  Tnle  river,  near 
Visalia,  wifh  a  very  good  result. 

The  Italians  make  their  wine  in    a  different  manner.     They  mash 
their  grapes  all  in  a  barrel  and  after  3  or  4  days,   when  the   principal 
fermentation  is  over,  they  close  the  barrel  and  leave  it  closed  for  2  or 
3  months,  then,  they  draw  the  clean   wine  of  in  fresh  barrels. 
White  wine  I  manufacture  in  the  following  simple  manner: 
I  press  the  juice  out   of  the   grapes  and   keep  it  3  or  4  days  in  an 
open  tub,  until  the  principal  fermentation  is  over,  then  I  draw  the  wine 
in  a  barrel  with  an  air-tube. 


